Blood Orange Zested Biscotti with dark chocolate

Blood Orange Zested Biscotti with dark chocolate

A zesty Italian biscotti, dipped in dark chocolate with a zing of blood orange—the perfect accompaniment to a cup of strong coffee.

Serving Size

Serves 6-8


2¼ cups plain flour
1 tsp baking powder
4 tbs unsalted butter (softened)
2 eggs
1/4 tsp salt
1 cup white sugar
1/2 tsp vanilla
1/4 tsp almond extract
3/4 cup whole almonds (toasted and chopped coarsely)
1 blood orange (zest)
3 tbsp brandy


Preheat your oven to 180 degrees.

Toast almonds in the oven for 5-10 minutes.

Whisk flour, baking powder, and salt together in a medium bowl and set aside.

Cream the butter and sugar together until smooth for about 2 mins with a mixer at a medium speed. Beat in the eggs one at a time, then add the almond extract and vanilla.

Stir in toasted and chopped almonds along with the zest of one blood orange.

Add dry ingredients to the egg mix gradually until just combined.

Cover the dough and chill for 30 minutes.

Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.

Pat smooth and bake until a pale golden colour for 30 minutes. Allow to cool slightly for about 10 minutes.

Cut each loaf diagonally into ¾ inch slices with a serrated knife.

Arrange the biscotti, with a cut side down, on a clean baking sheet and bake until golden for a further 10-15 minutes. Transfer to rack to cool completely.

Meanwhile melt dark chocolate in a microwave or over a bain-marie.

Dip half the biscotti into the melted chocolate and finish with some more zested blood orange.

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